Julekage (Danish Christmas Fruit Loaf) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Typically baked with candied citrus rind and either spiced apples or dried fruit (our choice), this rich Scandinavian sweet bread is then crowned with a sweet, snowy-white glaze. Ingredients:
4 1/4 cups all-purpose flour, divided |
3 tablespoons granulated sugar, divided |
1/3 cup chopped almonds |
1/3 cup raisins |
1/4 cup nonfat dry milk |
2 tablespoons chopped candied citron |
2 tablespoons chopped candied lemon peel |
2 tablespoons chopped candied orange peel |
1 teaspoon salt |
1 teaspoon grated lemon rind |
1/2 teaspoon ground cardamom |
1 package dry yeast (about 2 1/4 teaspoons) |
1/2 cup warm water (100° to 110°) |
6 tablespoons butter or stick margarine, softened |
1 teaspoon vanilla extract |
2 large eggs, lightly beaten |
cooking spray |
1 tablespoon fat-free milk |
1/8 teaspoon salt |
1 large egg |
1 tablespoon turbinado or granulated sugar |
1/2 cup powdered sugar |
2 teaspoons water |
1/4 teaspoon almond extract |
Directions:
1. To prepare dough, lightly spoon flour into dry measuring cups, and level with a knife. Combine 4 cups flour, 2 tablespoons granulated sugar, almonds, and the next 8 ingredients (almonds through cardamom) in a bowl.
2. Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in butter, vanilla, and 2 beaten eggs until well-blended. Gradually add flour mixture; stir to combine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 45 minutes. Dough will not double in size.(Press two fingers into dough. If indentation remains, the dough has risen enough.)
4. Punch dough down; let rest 5 minutes. Roll into an 11 x 9-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour and 30 minutes.
5. Preheat oven to 375°.
6. Uncover the dough. Combine fat-free milk, 1/8 teaspoon salt, and 1 egg; brush lightly over loaf. Sprinkle with turbinado sugar. Bake at 375° for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
7. To prepare glaze, combine the powdered sugar, water, and almond extract in a small bowl. Drizzle over loaf.
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